Manicotti Shells
Creamy ricotta-stuffed manicotti baked in marinara and topped with melted mozzarella.
Servings: 6 servings
Ingredients
- 12 manicotti tubes
- 2 teaspoons olive oil
- 2 1/2 cups whole-milk ricotta cheese drained
- 1 cup part-skim mozzarella cheese plus extra for topping
- 2/3 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/3 cup fresh parsley chopped
- 1/3 cup fresh basil chopped, plus more for garnish
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 3/4 cups marinara sauce
Instructions
- Bring a large pot of salted water to a boil. Add the manicotti tubes and cook until al dente, about 6–8 minutes; drain in a colander and rinse under cool water.
- Toss the drained tubes with 2 teaspoons olive oil to prevent sticking and set aside.
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the drained ricotta, 1 cup mozzarella, Parmesan, Italian seasoning, chopped parsley, chopped basil, salt, and pepper until well blended.
- Fill each manicotti tube with the cheese mixture using a piping bag or a spoon.
- Spread 1 1/4 cups of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Arrange the filled tubes over the sauce and pour the remaining marinara sauce over them. Sprinkle extra mozzarella on top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for 10 more minutes, until cheese is bubbly and lightly browned.
- Let the baked manicotti cool for a few minutes, garnish with additional basil, and serve.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Spoon or piping bag
- 9x13 inch Baking Dish
- Aluminum Foil
- Measuring Cups and Spoons
Notes
- Drain the ricotta well to avoid a watery filling.
- Cook manicotti just until al dente so they hold shape when filled.
- Use a piping bag or resealable bag with a corner snipped for easier filling.
- Allow the dish to rest a few minutes before serving to set.